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The Chocolate of Modica, the color is dark black with greenish brown earthy, almost rough, with coarse grains of sugar left to give, in addition to the special flavor, almost like a gloss of reflections “marble stone”, and his taste Cocoa round, velvety that persists; aromas in their quality accompanying divinely. 

Modica Chocolate with Nero d'Avola combines in a single bar the smells and flavors of two typical and highly appreciated products of our Sicily: Modica Chocolate and Nero d'Avola.

Chocolate of Modica IGP Rum - minimum cocoa 50%
Rum and chocolate, a classic and timeless combination in this Modica IGP chocolate bar. Discover the countless sensations that this chocolate bar offers: persistence, sweetness and body of rum combined with the intense taste of dark chocolate. A must try!

A tasty and healthy bar that of Modica Chocolate with wild blackberries. In fact, blackberries are rich in fiber, vitamins and mineral salts: they favor the regularization of the intestine; fight cardiovascular diseases; they stimulate diuresis with consequent purification of the organism; they help fight fatigue and stress.

The chocolate of Modica orange so fresh and crisp when you bite it: so orange and chocolate when you taste it; one of the more indulgent choices that you simply will want to lock away. Is perfect for melting away in the mouth.

Still made without added fats or emulsifiers in the cold working, the cocoa paste is not subjected to the tempering processes typically used to make other chocolate. Today the mixture is prepared in a double boiler with the addition of refined sugar, that doesn’t melt. 

Chocolate originates from the ancient Aztec civilization. Cocoa beans from Latin America, passing through Spain, arrived in Sicily in the county of Modica in the 18th century. It was here that, with the sugar brought by the Arabs, they were transformed into the typical cold-processed Modica chocolate, now known and appreciated throughout the world.

Modica vanilla chocolate is a product that is prepared using cocoa beans, cane sugar and natural vanilla, without using cocoa butter. Vanilla, with its intense flavor and aroma, gives chocolate a delicate and enveloping sweet taste that makes it perfect for the most demanding palates.

This is the chocolate of Modica, an exquisite delicacy with a long history, produced in a way that is guaranteed to tempt even the most inflexible man of science.

Esteemed chocolate of Modica, with irreplaceable taste of sicilian pistachio. A ancient Aztec recipe still in vogue, eternal. Its history is ancient, dating back to the Spanish domination of Sicily. It's characteristic of this process the eventual formation of a white coating on the surface of the chocolate, following the re-emergence of the cocoa butter.

Esteemed chocolate of Modica, with spicy taste of hot pepper. A ancient Aztec recipe still in vogue, eternal. he purity of the cocoa remains intact, and no other additives such as butter, vegetable oils, milk or lecithin derivates are added. Now, for the first time, an organic version is available. Combining sweet and spicy, the subtle warmth and the intense cocoa of this bar warm you from within.

Mint, aromatic and invigorating, adds a refreshing thrill to a classic chocolate of Modica.

Still made without added fats or emulsifiers in the cold working, the cocoa paste is not subjected to the tempering processes typically used to make other chocolate. Today the mixture is prepared in a double boiler with the addition of refined sugar, that doesn’t melt. The sugar crystals are thus preserved- the unique secret of the Modican recipe.

Modica chocolate worked as did the Aztecs at the time of the Spanish conquistadors, technically can be defined chocolate 'cold' and is grainy and crumbly. It's characteristic of this process the eventual formation of a white coating on the surface of the chocolate, following the re-emergence of the cocoa butter.

One of the most popular chocolates in Italy is Modica chocolate, made in Sicily. The tradition of chocolate making in Sicily came about centuries ago when the natives were taught the traditional process by Spaniards, beginning by collecting cacao beans (more about their influence on Sicilian Cuisine in this post). 

Modica chocolate IGP with ginger - Minimum cocoa 50%
Delicately spicy flavor and excellent dark chocolate for Modica IGP Chocolate with Ginger. Taste and quality in a bar of dark chocolate at least 50%, without the addition of cocoa butter and emulsifiers or lecithins.

Pomegranate Modica IGP chocolate - minimum cocoa 50%
Pomegranate is a fruit rich in antioxidants and is a symbol of health, abundance and fertility. Try the unprecedented combination of its fresh, slightly acidic aroma and the intense taste of Modica IGP dark chocolate at 50%. A bar of chocolate that is good for your health.

Modica chocolate IGP Sicilian salt - Minimum cocoa 50%
Break and taste the Modica chocolate bar with Sicilian salt, a real treat for the palate with the scent of the Sicilian sea. The delicate aroma of fleur de sel combined with the intense taste of 50% dark Modica chocolate will surprise you.

Modica Chocolate PGI Figs and Walnuts - Minimum 50% Cocoa
Have you ever eaten figs with walnuts at the end of dinner? A delight! It is precisely from this combination that the bar of Chocolate of Modica Figs and Walnuts was born. The sweetness of figs meets the flavor of walnuts in a dark chocolate bar with a unique and delicious taste.